We’ve finally returned from our vacation. For now, I’m glad to be back in D.C., but I’m sure I’ll be longing for the mountains again by mid week.
While we were in Saluda this week, I found myself eating far outside my comfort zone -meaning lots and lots of dessert. Somehow, sweets were everywhere. Everyday was something new; cobbler, chocolate pound cake, ice cream and let’s not forget about all that candy at the general store.
My future sister-in-law assembled this tasty eclair cake and kindly allowed me to photograph the process. This is not something I’d eat often and I definitely think there are ways you could play with it using more natural ingredients, but it was a delicious treat and, surprisingly, tasted almost exactly like a chocolate eclair.
Ingredients: (about 20 servings)
Slightly Adapted From Paula Deen’s Eclair Cake
1 pound (1 box graham crackers)
2 (3 1/4 oz) boxes vanilla instant pudding
3 1/2 cups milk
1 (8 oz) container whipped topping
1 container pre-made chocolate frosting (or follow the original recipe to make your own frosting)
Line a 13×9 inch pan with graham crackers.
In a mixing bowl, blend the instant pudding and milk for 2 minutes.
Fold in the whipped topping. Pour half the mixture over the layer of graham crackers and spread evenly.
Add another layer of graham crackers.
Add the remaining pudding mixture.
And another layer of graham crackers. Then, heat the frosting on the stovetop or in microwave just until it becomes runny. Pour over the graham crackers.
Refrigerate for 24 hours before serving.
Vacation is a wonderful thing. Not sure which I’ll miss more, Saluda or this cake!
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